Friday, October 24, 2008

Adai is a protein-packed nutritious dish that is prepared by grinding together a combination of rice and different lentils. The batter is one that requires no fermentation and the adai can be prepared instantly as long as the rice and dals are soaked for sufficiently long enough (6-8 hours). I would recommend soaking the rice-dal mix for a minimum of two hours at least. The proportions of the dals and rice vary each time I make adai.

This is how I prepare it sometimes.Ingredients:½ cup raw rice½ cup toor dal½ cup urad dal½ cup chana dal4-5 red chilliesAsafoetidaA small piece of ginger8-10 curry leavesSalt to tasteOil for making adai

Method:Soak the rice and dals overnight (or for at least 2-4 hours) along with the red chillies. Drain most of the water off and grind together with the curry leaves and ginger to get a coarse thick batter. Add a pinch of asafoetida and salt to taste.

Heat a non-stick griddle or a cast-iron pan. Pour a ladleful of the batter in the center of the pan. Spread it out in a circular motion using the back of the ladle. Make the adai thick or thin depending on your preference. I like mine thin and crispy.

Drizzle some oil around the edges of the adai and also a little in the center. Cook till it turns golden brown on the bottom, then flip over and cook the other side.

Serve hot with avial or jaggery on the side. I had mine with some tomato chutney and jaggery.This goes to Sunshinemom for FIC- Brown.I just came across this event being hosted by Sangeeth and realized that adai is the perfect example of a diabetic friendly meal.Lentils, which make up a major portion of this dish, are good for everybody, not just for people with diabetes. They’re rich in complex carbohydrates and protein, and high in dietary fiber, as a result of which they are digested slowly resulting in a steady and gradual rise in blood sugar levels (low glycemic index). This keeps one feeling fuller for longer. Lentils are also a rich natural source of B vitamins and minerals. Besides, its cholesterol-lowering properties helps reduce the risk of heart disease in diabetics. In short, it is a good idea for diabetics to have lentils in some form or the other with every meal.

Wonderful!!!!!What a co-incidence....You know i finally fixed to this Adai dosa after going thr a lot of online dosa recipes and made the batter too just an hour before....I looked up for the measurements in paachakam site.They were very slightly different than yours....But i was thinking throughout how it would turnout since i didnt have a pic attached to the recipe to feel much more comfy&satisfied.....Just a day before would have made me even happier...lets hope those dosas turn out well......

The adai looks crispy and delicious..mmm. Ever since I was lucky enough to obtain a wet grinder, I have started making all kinds of adais and they are so tasty. Off-topic: thanks for stopping by :) Here's wishing you and your family a very Happy Diwali and a joyous festive season. Oh, and I like the new header (cup of something hot and a good blog to read...what more can one ask for?) :)

Nags- thank you so much! :-)I like adai avial too, but have u tried it with jaggery? It is so good! :)

Sra- I don't see why not. If you do try it minus the rice, do let me know how it turned out...

HC- no fermentation required, but you must remember to soak it at least an hour or two in advance. I cannot tell you the number of times I've wanted to eat adai but couldn't only 'coz I'd forgotten this simple step.:-(As for the proportions varying, it really is only 'coz I've never measured the ingredients while making it and use whatever dals I have on hand. This was the first time I measured everything.:D

Laavanya- I'm so glad you noticed the new header! In fact you're the only one who did.:-( Thank you! :DI add veggies too sometimes- carrots, onions- but it is difficult to get paper thin adais then as you have mentioned.

Vaishali- thank you!:)You like it thin and crispy too! I like the fact that this is a complete meal by itself and it doesn't take too many of these to fill u up.:-)

Mitr- I add onions too sometimes, but cabbage is something I've not yet tried. I have a thing for paper thin dosas and adais.:)

Divya- thank you! :D

Uma- :D thank you.

Harini- thank you!:)I'm glad I could participate.

Raaji- I know what you mean. It helps so much if you have a pic of dish before you actually make it. :-)Well, I hope your dosas/adais turned out well. Paachakam has some good recipes. :)

Sangeeth- thank you! :D

Sujatha- thank you!Happy Diwali to you too, Sujatha. Hope you are having a good time! :)

Todd and Diane- thank you so much! :)

Anusriram- thank you!:)

Mandira- thanks.:DDiwali wishes to all of you too from me. I'm so jealous that you have your parents visitng right now.:-(

Srivalli- I know! How have you been? You must be busy cooking up a storm these days since it's the festival season! We expect nothing less from you, you superwoman!! :DAnd you noticed my new header? yay!Thank you.I did check out "rice mela". It would be a shame indeed if I did not participate 'cos I'm the kind of person who needs to have rice in some form or the other at least once a day!

Shaheen- thank you! :DI did too. I just spread it a little thin 'cos I like it crispy, that's all. Your gajar ka halwa looks gorgeous!How's the little one doing? Keeping you busy, I'm sure.:D

Laavanya- Yay! Even though I have it right on my blog, I end up doing a google search for the blog search tool! :D

Nupur- it's so nice to see u here. Please post something, girl! We're missing you and your posts. I got myself a proper Indian mixer(no wet grinder yet) during my recent trip home. I seriously have no idea how I managed all these years without one!!I'm so happy you noticed the change in header! Thank you!:DHappy Diwali once again!

hi TBC....(u still with the sma ename!..i think i will keep nagging u till u change that!..lol)..long time friend,,how u doin? liked the luk of the adai..that was just exactly how my dad used to like these..crispy thin...like paper roast..

Thank you TBC for your wishes. Hope you had a great Deepavali too. I didn't cook much but made a Microwave Almond burfi, that's about it.Right now, I would kill for that Adai! ;DTake care, see you next year! :))

Sona- I'm so happy to see that you're back! :D...and yeah, still the same name...;-)

Sia- thank you:D

Asha- we don't really celebrate Diwali being Keralites and all that.;-) Growing up in Bombay though, it was something that was always a part of my life only 'coz it was difficult to not get caught up in the festival spirit. After coming here, it's pretty much just Onam and Vishu for us.Thanks for the wishes though. Hope the work on the house is coming along just fine.

Deesha- thank you.:D

Mallika- now what is this chrila? Now I have to go google it!:(How are you feeling now, u hot mom-to be? :D

Pooja! How are you? It's been ages since I saw u here! Hope you had a good Diwali.:)

Uj- Welcome! :DYou have to try adai at least once.Please let me know how it turns out for you, o.k.? :)

Rajitha- you only think you hate it.;-) You will like mine.. hatred is such a strong emotion, especially for paavam adai.;-)At least you said u like my pic, so itz o.k.The new header- I just got it from one of those sites where u can download it for free. I will help you if I have not forgotten myself, but for a small fee.;-)BTW, what do u think of it???

Sig- thank you.:DYou are beginning to sound like Rajitha now- what is the matter with u gals? ;-)You can get all your protein from other sources. What about poor vegetarians like us?:-)

Priti- thank you.:D

Aparna- I agree! :D I like it with jaggery too.I don't care much for the adai-avial combination though.I'm glad you noticed the new header.:D

came here through sunshinemom's food colours round up. The adais look wonderful! Have been wantig to try something similar since long. You are inspiring me to finally do it. Look veryb tempting ! and beautiful pictures!

Hey...thanks for visiting mu blog...U have a great place here...adai looks so crisp...just the way I like my dosas...I have adais with sugar at times, never had it with jaggery...will definitely try next time...

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.